Cajun Prime Rib
Ingredients| 4 lb prime rib roast (10-1/2 lbs) |
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Remove fat cap off top of meat (butcher can do this for you) and save.
Place the roast, standing on the rib bones, in a very large roasting
pan. Then with a knife make several dozen punctures through the
silver skin so seasoning can permeate meat. Pour a very generous,
even layer of black pepper over the top of the meat (the pepper
should completely cover it); repeat with the garlic powder, then the
salt, totally covering the preceding layer. Carefully arrange the
onions in an even layer on top so as not to knock off the seasoning.
Place the fat cap back on top. Refrigerate 24 hours. Bake ribs in a
550F oven until the fat is dark brown and crispy on top, about 35
minutes. Remove from oven and cool slightly. Refrigerate until well
chilled, about 3 hours. (this is done so the juices will solidify
and the steaks can be cooked rare.) Remove fat cap and disgard. With
the blade of a large knife, scrape off the onions and as much of the
seasonings as possible and discard. Then with a long knife, slice
between ribs into 6 steaks (4 will have bones); trim the cooked
surface of meat from the 2 pieces that were on the outside of the
roast. Season and cook in your favorite way for steaks. TO BLACKEN
THE STEAKS: Combine the ingredients of the seasoning mix thoroughly
in a small bowl; you will have about 8 tablespoons. Sprinkle the
steaks generously and evenly on both sides with the mix. using about
4 teaspoons on each steak and pressing it in with your hands. Heat a
cast iron skillet over very high heat until it is beyond the smoking
stage and you see white ash on the skillet bottom--at least 10
minutes. (The skillet cannot be too hot for this method.) Place one
steak in the hot skillet (cook only one side at a time) and cook over
a very high heat until the underside starts to develop a heavy, black
crust, about 2 to 3 minutes. Turn the steak over and cook until the
underside is crusted like the first, about 2 to 3 minutes more.
Repeat with the remaining steaks. Serve each steak while piping hot.
(*NOTE*: If you don t have a commercial hood vent over your stove,
this dish may smoke you out of the kitchen. It s worth it! But you
can also cook it outdoors on a gas grill; a charcoal fire doesn t get
hot enough to "blacken" the steak properly. If you have a smoke
detector in your house, you will be able to determine if it is
working correctly. This is NOT a dish to prepare in an apartment
building with a central fire alarm system wired into your smoke
detector. It causes great excitement! Also, you can be guaranteed
you will meet your landlord.) From Paul Prudhomme s Louisiana Kitchen
Servings: 6
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